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Keftedes me Prassa

Bite-sized crispy patties, often known as keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful fusion of savory ground beef with the gentle, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and cut away the root ends and most of the green stalk. Slice in half lengthways then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice well with pepper and salt. Mix completely using your hands then shape a few tablespoonfuls into a croquette, flattening a bit. Set on a platter and proceed for the remaining of the mixture.

Warm cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Take out the finished patties to a plate topped with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a true pleasure. The golden exterior gives way to a soft filling. The fresh spinach imparts a bright, somewhat natural note, while the cheese offers a deep, flavorful richness. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the preparation appears too soft, incorporate some additional breading.

Using your hands, shape the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a tray topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are crispy completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pan and cover with enough cold water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to keep the legumes submerged if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and reserve in a mixing bowl.

Warm a portion of the